Microbial Contamination of Various Nuts Stored in Commercial Markets in Jeddah

Abstract

Microbiological and chemical studies have been carried on some widely consumed nuts stored in leddah markets. Results indicated that mould count was generally higher than bacterial count specially on shelled nuts. Walnuts showed the highest average of microbial contamination including mould, bacteria, proteolytic and lipolytic microorganisms comparing with other kinds of nuts. While the lowest counts were found to be on pistachio-nuts and cashewnuts even shelled or unshelled. Mould isolates occurring most frequently were Aspergillus, Penicellium, Rhizopus, Mucor and Cladosporium. Regarding bacterial flora, G + ve sporeforming bacilli, G + ve cocci and G -ve short rods were the most dominant isolates. The microbial contamination which plays an important role in the spoilage of various nuts was generally affected by the composition of nuts specially proteins, lipids and water content.

Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

“…was isolated from almost all the samples used in this study. This result correlates with the result of many investigations on seed pathology (Sejiny, Thabet, & Elshaieb, ). In addition, Aspergillus and Penicillium spp.…”

“…Pitt, Hocking, Bhudhasamai, Miscamble, and Wheeler (1993) reported that the predominant fungi infecting peanuts collected from the was isolated from almost all the samples used in this study. This result correlates with the result of many investigations on seed pathology (Sejiny, Thabet, & Elshaieb, 1989). In addition, Aspergillus and Penicillium spp.…”